Tapenade and Cucumbers

I think everyone has their party staples. You know, the things you make for every party because they're a hit and sinfully easy? Mine is tapenade. It's so easy, better when you make it a day or two in advance, and there's ALWAYS someone that wants the recipe. 


I made it last night for a housewarming party a girlfriend of mine had. I also decided to try a new recipe for Greek Salad Bites. Holy Cow were they good! Good thing I made a batch and a half. They were swooped up and gobbled down lightning fast! 


So in the spirit of sharing, here's the recipe for both.


**It should be noted that I have a unnatural obsession with garlic. I always put in WAY more than a recipe calls for. What can I say, I'm afraid of vampires. ;) 


Tapenade-


1 Cup Parsley stemmed and washed
1 Cup pine nuts 
1Cup kalamata olives
2 Tbs capers
1/2 tsp pepper (black is best)
4 cloves of garlic  pressed or minced (you MUST cut it up before you process it. Otherwise you get some bites with no garlic and others that will make you gag.)
2 Tbs lemon juice
1/4 cup Olive oil
1/2 tsp dried basil




Throw everything in a food processor and pulse until the pieces are very small. Do NOT over puree or you will end up with a sludge that is in no way appealing.  Make sure you scrape down the sides of the bowl as you go for the sake of a even consistency. 






Greek Salad Bites
Ok- I confess. I got this one from BHG 100 days of holidays, but I doctored it just a smidge (my love of garlic and all). If you don't  get this e-mail series, you should. It starts a few weeks before Halloween and runs through New Years. This year I got over 100 recipes and decorating ideas. <3 it! this recipe is a "make right before the party". If you do it too far in advance your cucumbers get slimy and floppy. Not appealing. 

• 6 oz  crumbled feta cheese 
• 1/2  cup  dairy sour cream
• 1/4  cup  snipped fresh parsley
• 2  tablespoons  oil-packed dried tomatoes, drained and finely chopped
• 4  cloves  garlic, minced
• 1/2  teaspoon  cracked black pepper
• 1-1/2  medium  cucumbers peeled
• 1/4  cup  finely shredded fresh basil*
• 1/4  cup  chopped pitted kalamata olives

Directions

1. In a small bowl stir together feta cheese, sour cream, parsley, dried tomatoes, garlic, and pepper. Cover and chill for 2 to 24 hours.

2. Bias-slice the cucumbers into 1/4-inch-thick slices (I used a mandolin, much easier). Spoon 1-1/2 teaspoons cheese mixture onto each cucumber slice. Arrange cucumber slices on a serving platter.

3. In a small bowl combine basil and olives. Spoon some of the mixture over each cucumber slice. Serve immediately. Makes 30 appetizers.

If you don't know the basil shredding trick here it is:

Stack your basil leaves on top of each other cup sides up. 

Roll up the stack lengthwise into a small tube. 

       

Slice tube crosswise with a very sharp knife 

and you get very pretty basil ribbons!